Transcript File

Y1.U5.2
Getting Ready to Cook
What is
• Mise en Place
• Proper knife use
• Difference between seasoning and flavoring
• Basic pre-preparation technique
Mise En Place
• French for “put in place”
• Refers to the preparation and assembly of ingredients,
pans, utensils, equipment, or serving pieces needed for a
particular dish or service.
• Requires planning
• Needed because
• Too much to do at last minute
• Food is best immediately after preparation
Mise- step by step
1. Identify each ingredient and piece of equipment needed to prepare, finish
and hold each item for service. Preferably the night before. (Read recipe).
2. Prepare a timeline: what needs to be done (steps), what order (prioritize),
how much time for each step. Attention to detail.
3. Assemble workstation (cutting board, containers/sanitation), tools,
ingredients,
4. Preform advance preparation consistent with providing the best possible
product. Store to prevent time-temperature abuse, nutrient/moisture loss.
5. During service balance need to work quickly and the need to provide safe,
high quality food.
6. After service, clean station, store leftovers appropriately.
7. Review. What went well, what could be improved.
Knife Grip
Knife Grip, Claw
Knife Cuts
Knife Cuts
Knife Cuts
Knife Cuts
Knife Cuts
• [
• [skill demo]
Objectives
• Understand basic principles of physiology of taste and smell
• Recognize a variety of herbs, spices, oils, vinegars, and other
flavorings
• Understand how to use ingredients to create, enhance or
alter the natural flavor of a dish
• Appreciate the flavor principles in a variety of cuisines.
Flavors
• FLAVOR: combination of tastes, aromas, and other sensations
caused by the presence of a foreign substance in the mouth
• TASTE: sensations detected when a substance comes in contact
with the taste buds
• MOUTHFEEL: sensation created in the mouth by a combination
of a food’s taste, smell, texture and temperature
• AROMAS: odors that enter the nose or float up through the back
of the mouth
• PALATE: compendium of flavors and ability to recognize them
Tastes
• SWEET: comes from naturally occurring sugars, or by adding
sweetener. Varies greatly. Can be enhanced with small amount of
sour, salt or bitter. The less consumed the more we can taste it.
• SOUR: acidic foods (ex: sour cream to lemon).
• SALTY: except oysters/shellfish/seaweed salty comes from the
cook’s decision to add sodium chloride. Salt heightens and
enhances flavor.
• BITTER: alkaloids. Acquired taste. Beer, dark chocolate, cabbage.
Offset by salt or sugar can go from unpleasant to delicious.
Tastes
• UMAMI: savory, rich fullness, meaty. Naturally occurring
amino acid glutamate (or MSG). Cheeses, meats, rich stocks,
shellfish, fatty fish (anchovy/Worcestershire),
aged/fermented foods (soy sauce).
• Pungent: spicy hot.
Factors Affecting Perception
• TEMPERATURE: warm temperatures offer the strongest
tastes. (cheese). Foods tend to loose sweet and sour tastes
colder and hotter. Salt is stronger when very cold. Adjust at
serving temperature, season hot foods when hot and cold
foods cold.
• CONSISTENCY: the same product with a different texture
will differ in perceived intensity.
• Presence of CONTRASTING TASTES: sugar to vinaigrette,
lemon on lobster, sweet/sour/salty to bitter.
Factors Affecting Perception
• Presence of FATS: during cooking many taste compounds
are dissolved in fats, slowly released they provide a
sustained taste sensation. This is lost if too little fat. Too
much fat will coat the tongue and interfere with taste.
• Color: affects perception, expectation.
• Sound: crunch.
• Can be compromised by age, health, smoking.
Taste Buds
• Supertasters
• Medium tasters
• Nontasters
Flavor Profile Elements
• Top Notes or High Notes: sharp first flavors or aromas
(citrus, herb, spice, condiment). Instant impact and
dissipate quickly.
• Middle Notes: second wave, more subtle, more lingering.
(dairy, poultry, some veg, fish meat).
• Low or Bass Notes: dominate, lingering. From basic tastes:
sweet, sour… (anchovy, bean, chocolate, dried mushroom,
fish sauce, tomato, meats). Or from smoking or
caramelizing.
Flavor Profile Elements
• Aftertaste or Finish: final flavor after swallowing.
• Roundness: unity of flavor.
• Depth of Flavor: broad range of flavor notes.
Seasoning & Flavor
Seasoning
Flavor
• Enhances the flavor of an
item without changing the
primary flavor of a dish
• The way a food tastes
• Salt
• Pepper
• Sugars
• Acids
• Flavoring can enhance or
bring another flavor to the
product- (change the
flavor)
•
•
•
•
•
•
Herbs
Spices
Extracts
Fruits/Vegetables
Aromatic liquids
Cured foods
Seasoning
• An item added to enhance the natural
flavors of a food without dramatically
changing its taste
Salt
• The most basic and commonly used seasoning
• Preserves foods
• Heightens flavors
• Tasted easily but not smelled
• Suppresses bitter flavors
• Makes sweet and sour flavors more prominent
Salt
Types
SALT TYPES
Type
Description
 By pumping down water to
Mined Salt
create brine to be pumped
out and vacuum
evaporated.
 By digging, tunneling (rock
salt)
 Drying process that forms
Alberger
pyramid shaped crystals
(Diamond Brand).
 Lower density, adheres
well.
Mined from the Himalayan
Himalayan
Mountains, two million years
old, 80+ trace minerals.
 Similar to table, slightly
Brining
less consistent grind.
 No additives.
 Extra coarse and drier for
Grinder
use in grinders.
 Most salts are certified
Kosher,
Kosher (OU).
certified
 Kosher-style salt is a lower
Kosher,
density flake type salt well
“koshering”
suited for koshering
meats.
 Superfine, often colored, or
Popcorn
flavored.
 Medium – Coarse grind.
Pretzel
SALT TYPES
Type
Description
 Can be mined or sea.
Finishing
 Medium to coarse crystal,
or flaked.
 Ease of placement, good
melting properties.
Sea Salt
Celtic
Hawaiian
Indian
Black
Italian
Smoked
 Harvested from shallow
ocean/sea/river beds
through natural
evaporation
 Brittany coast, Fleur de Sol,
French Sea Salt.
 Gray, moist.
 Alaea, dusted with volcanic
baked red clay.
 Black, dusted with
activated charcoal.
 From India
 Pinkish grey color
 Strong sulfuric taste/aroma
 Mediterranean sea.
 Smoked for flavor
Salt
Weight /
Voloume
SALT WEIGHT/VOLUME
Type, grind
Amount per Cup/Tbsp.
Ratio to Table
Weight
Lb.
Oz.
G.
.5908
9.45
268
.0369
.5908
16.75
.6437
10.3
292
.0402
.6437
18.25
.5114
8.18
232
.0319
.5114
14.5
.5555
8.89
252
.0347
.5555
15.75
.2204
3.53
100
.0137
.2204
6.25
.3351
5.36
152
.0222
.3551
9.5
.5063
8.1
230
.0316
.5063
14.38
Coarse, sea,
Diamond
.5731
9.17
260
.0358
.5731
16.25
Coarse sea,
Baleine
.56
8.96
254
.035
.56
15.88
Flake, Maldoon’s
.3086
4.94
140
.0192
.3086
8.75
.5908
9.45
268
.0369
.5908
16.75
Superfine, popcorn
Fine, table, brining
Fine, sea, Diamond
Fine, sea, Morton
Medium, sea
Coarse, Kosher,
Diamond
Coarse, Kosher,
Morton
Extra Coarse, Grinder
.92 : 1
1:1
.79 : 1
.86 : 1
.34 : 1
.52 : 1
.79 : 1
.89 : 1
.87 : 1
..48 : 1
.92 : 1
Salt
Application
SALT APPLICATIONS
SALT APPLICATIONS
Product
% Salt
By Volume
(based on table salt)
Baked Goods
1.5 – 2.5 FW
1⅛ - 1⅞ tsp. per
pound FW
.9 – 1.5 TW
⅝ - 1⅛ tsp. per
pound. TW
2.25 – 3.75 WW
1¾ - 2¾ per pound.
WW
Rich Bread
Formulas
up to 4
Up to 1 Tbsp.
Slow a Starter
.2 - .3
⅛ - ¼ tsp. per
pound
General
.5 – 1 TW
⅜ - ¾ tsp. per
pound/pint.
Mayonnaise
.5 - 1 TW
¾ – 1½ tsp. per
quart
Pasta, Fresh
1 TW
¾ tsp. per pound
Salad Dressing
.75 – 1.5 TW
1⅛ - 2¼ tsp. per
quart.
-or1½ – 3 Tbsp. per
gallon.
Soup/Sauce
.75 – 1.25 TW
1⅛ - 2 tsp.
per quart.
-or1½ – 2½ Tbsp. per
gallon.
Product
% Salt
By Volume
(based on table salt)
Water for Grains,
Pasta, Vegetable
.75 – 1 TW
1⅛ - 1½ tsp.
per quart
-or1½ – 2 Tbsp. per
gallon.
Salted Butter
2 – 2.5
1½ - 2 tsp. per
pound
Note:

FW=Flour Weight – TW=Total Weight – WW=Water
Weight.

Volume based on table salt.
Peppercorn
• Berries of a vine plant (Piper Nigrum) native to tropical Asia
• Great variety in pungency and flavor
• Purchase whole (great shelf life)
Peppercorn Types
• Black
• Picked when green and dried whole in the sun
• Warm pungent flavor
• Tellicherry are from the southwest coast of India, and are considered the finest
• White
• Berries are allowed to ripen until red, fermented, then outer skin washed off
• Decorticated: black pepper with skin removed
Peppercorn Types
• Green
• Unripe berries that are freeze-dried or pickled in brine
• Fresh sour flavor similar to capers
• Pink
• Dried red berries of a South American tree
• Available dried or pickled in vinegar
• Bitter and pine like, less spicy than true pepper
Peppercorn
weight/ volume
Pepper, Black, Weight/Volume
Type, Grind
Whole
Cracked
Coarse
Fine, Table
White, ground
Amount per Cup/Tbsp.
Lb.
Oz.
G.
.3063
4.9
139.2
.0191
.3063
8.7
.2294
3.67
104
.0143
.2294
.0875
.2381
3.81
108
.0148
.2381
6.75
.2431
3.89
110.4
.0151
.2431
6.9
.25
4
113.4
.0156
.25
7
Flavoring
• Adds a new taste to a food and alters its natural flavors
• Includes herbs, spices, vinegars and condiments
Oils
• Type of fat that remains liquid at room temperature
• Refined from various seeds plants and vegetables
• Consider:
• Use
• Smokepoint
• Flavor
• Cost
FATS: SMOKE/FLASH/FIRE POINTS
FAT,
Smoke
REFINED
Point
M
P(Ω3)
(100 g.)
°F
Fatty
S
AND FATTY ACID PROFILE
Acids
Uses
Chol
T
(
g
)
(g)
(g)
(g)
FATS: SMOKE/FLASH/FIRE POINTS
Fat, Refined
(100 g.)
(mg)
Sunflower
520
7
1
13 (.96)
12
0
Delicate flavor, cold dishes.
Safflower,
linoleic
510
1
4
75 (.70)
6
0
Flavorless, good all-purpose, doesn’t
solidify when chilled, sauté, cooking,
salad, margarine.
Olive
495
Olive, extra
light
468
Olive, pomace
468
Hazelnut
7
0
17
7
3
11 (.76)
7
3
11 (.76)
Delicate flavor, cold dishes.
Olive, virgin
14
0
Blended refined and virgin, sauté,
cooking, salad.
Grapeseed
Blended pomace (solvents used) and
virgin, sauté, cooking.
Cottonseed
14
0
58 (7.0)
15
.5
Mild, stir-fry, sauté, good all-purpose.
Corn
450
2
8
55 (1.1)
13
.3
Odorless, mild, frying, baking, salad.
Palm
450
3
7
9
49
0
Mostly commercial.
(.20)
1
1
(.20)
Safflower, oleic
450
450
450
2
4
6
32
7
5
14
8
5
Chol
(g)
(g)
(g)
(g)
(mg)
29
9
.2
All-purpose cooking, salad.
7
0
Fragrant, full flavor, sauté, salad,
sauce, baking.
14
0
Blended refined and virgin, sauté,
cooking, salad.
14
0
<2% acidity, sauté, cooking,
marinades salad.
10
0
All-purpose cooking, salad.
26
0
Mostly commercial.
14
0
Light version: light nutty flavor, fry,
sauté, salad.
Dark version: strong flavor, flavor
additive.
14
0
<1% acidity, low to medium heat
cooking, salad, marinades, finishing.
7
.4
All-purpose cooking, baking, salad.
9
0
Fragrant, full flavor, sauté, salad,
sauce, baking.
15
0
Sauté, salad.
23
33
Fry, deep-fry, baking
57
430
78
82
0
Mostly commercial.
17
0
Light, subtle flavor, deep fry, stir-fry,
sauté, salad.
(0)
6
0
(0)
Flavorless, good all-purpose, doesn’t
solidify when chilled, sauté, cooking,
salad, margarine.
4 (.20)
10
0
10
430
73
11
420
73
11
(.76)
Uses
420
16
70
(.10)
420
18
52
(.20)
Sesame
410
40
42
(.20)
Olive, extra
virgin
405
Canola
(rapeseed)
400
Walnut
400
73
11
(.76)
63
29
(9.0)
23
63
(10)
Macadamia
Sunflower, oleic
T
(.76)
0
2
3
Peanut
S
(0)
8
460
450
Acids
P(Ω3)
(0)
Soybean
Palm kernel
450
Fatty
M
(.03)
Avocado
Almond
Smoke
Point
°F
AND FATTY ACID PROFILE
390
79
1.7
(1.7)
All-purpose cooking, salad.
Shortening,
vegetable
360
64
7 (.37)
FATS: SMOKE/FLASH/FIRE POINTS
Fat, Refined
(100 g.)
Coconut
Smoke
Point
°F
350
AND FATTY ACID PROFILE
Fatty
Acids
FATS: SMOKE/FLASH/FIRE POINTS
AND FATTY ACID PROFILE
Uses
M
P(Ω3)
S
T
Chol
(g)
(g)
(g)
(g)
(mg)
6
2
87
0
Commercial, confectionary.
8
0
20
Fat,
Unrefined
(100 g.)
Smoke
Point
°F
All-purpose cooking, salad.
Sunflower
, oleic
225
0
Baking.
FAT, ANIMAL
15
15
Cooking, baking, condiment.
9
4
Cooking, condiment.
Fatty
Acids
Uses
M
P(Ω3)
S
T
Chol
(g)
(g)
(g)
(g)
(mg)
85
4 (.20)
10
0
(0)
Hemp
330
12
80
(20)
Shortening,
emulsified
325°F
Margarine,
Regular, 80%
300
Margarine,
Spread, 48%
300
36
38
(2.0)
39
24
(2.0)
16
20
Suet
400
32
3 (.60)
52
0
68
Frying, sauté.
Tallow,
beef
400
42
4 (.60)
50
0
109
Frying, sauté.
Butter,
clarified
375
21
3 (.30)
51
3
215
Sauté, baking, roux, sauce.
Chicken
fat
375
45
20
30
0
85
Frying, sauté.
Duck fat
375
33
0
100
Frying, sauté, confit.
39
0
95
Frying, sauté, baking, pastry.
51
3
215
Low to moderate cooking, baking,
condiment.
(2.0)
FAT, UNREFINED
Corn
Low to moderate cooking, salad.
320
28
55
13
.3
Low to moderate cooking, salad.
(1.1)
(1.0)
49
13
(1.0)
Olive
320
73
11
14
0
Low to moderate cooking, salad.
(.76)
Peanut
320
46
32
320
23
58
17
0
Low to moderate cooking, salad.
15
.5
Low to moderate cooking, salad.
(7.0)
Walnut
320
23
63
9
0
Fragrant, flavor additive.
225
63
29
7
.4
Salad, low to moderate cooking.
(9.0)
Flax
225
20
66
9
0
Salad, low to moderate cooking.
6
0
Flavorless, salad, low to moderate
cooking.
(53)
Safflower,
linoleic
225
14
75
(.70)
45
Butter
300
21
11
3 (.30)
FLASH POINT FOR MOST OILS:
580°F - 625°F
FIRE POINT FOR MOST OILS:
650°F - 700°F
Key:
(10)
Canola
370
(1.0)
(0)
Soybean
Lard
M
Monounsaturated
P
Polyunsaturated
(Ω3)
Omega 3
S
Saturated
T
Trans Fat
Chol
Cholesterol
Vinegar
• Vinegar is obtained through the fermentation of wine or other alcoholic
liquid
• Bacteria attack the alcohol and turn it into acetic acid
• The quality of the vinegar depends on the quality of the wine or other
liquid used
• Vinegars should be clear not cloudy or muddy
Vinegar
• Wine: red, white, sherry, Champagne. Should have the color and
hallmarks of the wine used. Preferred in French and Mediterranean
cuisines
• Malt: made from malted barley. Mildly sweet , generally used as a
condiment.
• Distilled: grain alcohol, clear, strong flavor, preferred for pickling.
• Cider: unpasteurized apple juice or cider, pale brown, mild acidity, fruity
aroma.
• Flavored: herbs, spices, fruits are steeped to infuse flavor.
Vinegar
• Balsamic: red or white wine (red Lambrusco, white Trebbiano) is
reduced and aged in a succession of wooden barrels (oak, cherry, locust,
juniper) for at least 4 and up to 50 years
• Sweet with high acidity
• Commercial is now made by a quick caramelization and flavoring
process.
• Technically any food added to a dish for flavor; herb, spice, vinegar
• Usually cooked or prepared flavorings; mustards, relishes, sauces,
pickles
Condiment
CONDIMENT
Cup
WEIGHT/VOLUME
Table
Table
Spoon
Spoon
Tea
Spoon
Tea
Spoon
Pound
Ounce
Gram
Pound
Ounce
Gram
Pound
Ounce
Gram
Adobo fresco
.63492
.03968
.63492
Chile and Garlic
sauce
.63492
Chipotles in adobo
.54763
Curry paste
.70546
Cocktail sauce
.52910
Fish sauce
.63492
Ginger juice
.52910
Hoisin sauce
.56437
.063492
18
.063492
18
.063492
18
.54673
15.499
.70546
19.999
.52910
15
.063492
18
.52910
15
.56437
15.999
15
.01322
Barbecue sauce
10.158
288
10.158
288
10.158
288
8.7476
248
11.287
320
8.4656
240
10.158
288
8.4656
240
9.0299
2.56.0
240
.21164
6.0
.21164
6.0
.21164
6.0
.18224
5.1666
.23515
6.6666
.17636
5.0
.21164
6.0
.17636
5.0
.18812
5.3333
5.0
7.3368
208
8.4656
240
.02865
.45855
12.999
.52910
15
.00955
7.3368
208
0.02865
0.45855
12.999
0.00955
Cup
Horseradish sauce,
creamy
.45855
Ketchup
.52910
Mayonnaise,
commercial
0.45855
.03968
.03968
.03417
.04409
.03306
.03968
.03306
.03527
.03306
.01322
.01322
.01139
.01469
.01102
.01322
.01102
.01175
.01102
.15285
4.3333
.17636
5.0
0.15285
4.3333
CONDIMENT
WEIGHT/VOLUME
Cup
Cup
Table
Spoon
Table
Spoon
Tea
Spoon
Tea
Spoon
Pound
Ounce
Gram
Pound
Ounce
Gram
Pound
Ounce
Gram
Mayonnaise,
homemade
.63932
10.229
.03995
.63932
.01331
.21310
Miso
.60625
290
9.7000
.03789
18.124
.60625
.01263
6.0416
.20208
275
Mustard, yellow
.54894
8.7830
17.187
.03430
249
Oyster sauce
.63492
10.158
.54011
Plum sauce
.67239
8.6418
.03968
.063492
.03375
.54011
.01322
304.9968
.67239
.21164
6.0
.01125
15.312
.04202
.18298
5.1875
18
245
10.758
.01143
15.562
288
Pickle relish
.54894
5.7291
.18003
5.1041
.01400
19.0623
.22413
6.3541
Sambal Oelek
.52940
8.47051
.03308
.52940
.01102
.17646
Sandwich spread
.56437
240.13
9.0299
.03527
15.008
.56437
.01175
5.0029
.18812
Siracha
.52910
256
8.4656
15.999
.03306
240
Sofrito
.45413
Steak sauce
.59964
7.2662
.02838
.59964
9.5942
272
.45413
.59964
.00946
.59964
16.999
.15137
4.2916
.01249
16.999
.03747
.17636
5.0
12.874
.03747
272
Sweet and sour sauce
5.3333
.01102
15
206
9.5942
.52910
.19988
5.6666
.01249
.19988
5.6666
CONDIMENT
WEIGHT/VOLUME
Cup
Cup
Table
Spoon
Table
Spoon
Tea
Spoon
Tea
Spoon
Pound
Ounce
Gram
Pound
Ounce
Gram
Pound
Ounce
Gram
.49735
7.9576
.03108
.49735
.01036
.16578
Tabasco sauce
225.6
14.1
4.7
Tamarind
concentrate
.67900
10.864
.04243
.67900
.01414
.22633
Teriyaki sauce
.63492
308
10.158
.03968
19.249
.063492
.01322
6.4166
.21164
288
18
6.0
Worcestershire
.60625
9.7000
275
.03789
.60625
17.187
.01263
.20208
5.7291
Herb/Spice
Herb
• Herb: aromatic plants whose leaves, stems or flowers are
used to add flavors to other foods
Basil
• Flavor: Fragrant and spicy —
almost peppery
Great with: Tomatoes,
vegetables, poultry, grilled
pizzas, salads
Notes: It's best used as whole
leaves or torn. Smaller leaves
at top of bunch are the
sweetest.
Bay
• Flavor: fragrance is herbal,
slightly floral, and somewhat
similar to oregano and thyme
Great with: soups, stews,
meat, seafood and vegetable
dishes
• Notes: The leaves are most
often used whole (sometimes
in a bouquet garni) and
removed before serving (they
can be abrasive in the digestive
tract)
Chives
• Flavor: Subtle onion with
grass-like leaves
Great with: Egg dishes, soups,
sauces, baked potatoes, fish
Notes: Snip with scissors for
best results. Chive flowers
make a pretty garnish.
Cilantro
• Flavor: A lively flavor; soapy,
some say; looks similar to flatleaf parsley
Great with: Asian, Mexican and
Indian dishes; mix in salsas and
chutneys
Notes: Leaves become bitter
after plant flowers. Dried seeds
are the spice coriander.
Dill
• Flavor: Fresh and grassy;
feathery leaves used in pickle
brine
Great with: Tuna salad,
omelets, vegetables, seafood
dishes, yogurt dressing for
cucumbers, herb vinegars
Notes: Use dill fresh or add to
hot food just before serving.
Mint
• Flavor: Cool; brightens up
both savory and sweet dishes
Great with: Beverages, jellies,
sauces, marinades for meat
and vegetables; often tossed
with buttered peas
Notes: The most popular
variety is spearmint. To dry,
hang in a dark place with low
humidity.
Oregano
• Flavor: Earthy; balances acidic
tomatoes — hence common on
pizza
Great with: Lamb, beef, eggs,
beans, eggplant
Notes: It's closely related to
marjoram (but more pungent),
so they aren't classified
separately.
Parsley
• Flavor: Peppery and fresh;
curly parsley is milder than
flat-leaf Italian
Great with: Salads, vegetables
(especially potatoes), pasta
Notes: Either variety is a
breath freshener.
Rosemary
• Flavor: Pungent aroma and
pine flavor
Great with: Mediterranean
dishes, lamb, poultry, fish,
breads; add sprigs or finely
chopped leaves to longcooking stews
Notes: When grilling, sturdier
stems make good skewers;
branches can be a basting
brush.
Sage
• Flavor: Very aromatic and
woodsy.
Great with: Fresh sausage,
holiday stuffing for turkey, rich
meats like pork, goose and
duck.
Notes: Soft Downy leaves.
Deep-fried sage is a lovely
garnish.
Tarragon
• Flavor: Reminiscent of licorice
Great with: Poultry, fish,
shellfish, vegetables, vinegar
and eggs; indispensable in the
French béarnaise sauce
Notes: Two types; French is
preferred over the more bitter
Russian.
Thyme
• Flavor: Minty and citrusy
Great with: Mediterranean
dishes, stews, eggs, seafood,
poultry; toss sprigs into
boiling water to flavor steamed
rice
Notes: Strip leaves from stems
by pulling through fork tines.
Herb Blends
Fines Herbes
• French
• Chervil: chive: parsley: tarragon
Herb Blends
Herbs de Provence
• French
• Dried savory, basil, fennel, thyme, oregano, (lavender)
Spice
•
The bark, roots, seeds, buds, or berries of an
aromatic plant.
Allspice
• Flavor: Cinnamon, nutmeg and
clove.
Great with: Braises,
forcemeat, fish, pickles,
dessert.
• Notes: Columbus thought it
was pepper.
Annatto (Achiote)
• Flavor: Light citrus flavor.
Great with: Soup, stew, sauce
• Notes: imparts
yellowish/orange color.
Anise (star)
• Flavor: Sweet, spicy licorice.
Great with: Southeast Asian,
savory dishes, desserts, baked
goods, liquor.
• Notes: Similar to fennel.
Caraway
• Flavor: Delicate, similar to, but
sweeter than anise seeds.
• Great with: Austrian, German,
Hungarian, rye bread, soup,
stew, cheese, liqueur.
• Notes: Parsley family.
Cardamom
• Flavor: Strong aroma, sweet
spicy flavor.
• Great with: Curries, baked
goods, pickles.
• Notes: Chai tea.
Celery Seed
• Flavor: Strong celery flavor.
• Great with: Salad, coleslaw,
salad dressing, soup, stew,
tomatoes, baked goods.
• Notes: Seed of wild celery
(lovage).
Cinnamon
• Flavor: Sweet, warm.
• Great with: Baked goods,
dessert, curry, stew, beverage.
• Notes: Bark. Sri Lanka/Ceylon:
true. Others: Cassia. (Korintje,
Pandang).
Cloves
• Flavor: Sweet, pungent,
peppery aroma.
• Great with: Saline foods,
stock, sauce, curry, pickle,
baked goods..
• Notes: Flower of unopened tropical
evergreen.
Coriander
• Flavor: Citrus-like (seed).
• Great with: Asian, Indian,
Middle Eastern, curry,
forcemeat, pickles, baked
goods.
• Notes: Flavor very different
from herb.
Cumin
• Flavor: Spicy, lemon, nutty,
with a bite.
• Great with: India, Mexican,
Middle Eastern, curries, chili.
• Notes: Similar chemical
irritants to capsaicin.
Dill Seed
• Flavor: Strong, slightly bitter,
notes of anise, oregano and
cedar.
• Great with: Northern and
eastern European, pickle,
sauerkraut, bread, salad
dressing.
• Notes: Parsley family.
Fennel Seed
• Flavor: Sweet Licorice.
• Great with: Italian,
Mediterranean, Chinese,
Scandinavian, sausage fish,
shellfish, tomatoes, baked
goods.
• Notes: Not directly related to
Anise.
Fenugreek
• Flavor: Bitter/pungent; hay
like aroma.
• Great with: Indian cuisine,
curry, meat marinade, poultry,
chutney.
• Notes: Not directly related to
Anise.
Mace
• Flavor: Strong nutmeg.
• Great with: Forcemeat, pork,
fish, spinach, baked goods,
desserts.
• Notes: Membrane of nutmeg.
Nutmeg
• Flavor: Sweet, peppery.
Fragrance clove, mint,
lavender, pine
• Great with: Dairy, sauce, soup,
baked goods, desserts.
• Notes: More delicate than
mace.
Saffron
• Flavor: bitter, spicy, slight
citrus; sweet floral bouquet
• Great with: Paella,
Bouillabaisse, Risotto
Milanese, pilaf, sauce, soup,
baked goods.
• Notes: Most expensive spice in
the world.
Turmeric
• Flavor: Mildly bitter spicy.
• Great with: Indian and Middle
Eastern cuisine, curry.
• Notes: Often used for color.
Spice Blends
Chili Powder
• Southwest/Mexican
• Dried chili as base, cumin, clove, coriander, garlic,
oregano
• Chili, soup, stew, sauce
Spice Blends
Five Spice
• Chinese
• Szechwan pepper corns: star anise: cinnamon:
cloves: fennel
• Meat, fish, vegetable, sauce
Spice Blends
Curry
• Indian
• Cardamom, chiles, clove, cinnamon, coriander,
cumin, fennel, fenugreek, mace, nutmeg, saffron,
tamarind, turmeric
• Meat, seafood, vegetable, rice, sauce, soup
Spice Blends
Garam Masala
• Indian
• Black pepper, clove, cinnamon, coriander, cumin,
fennel, cardamom, mace, nutmeg, dried chilies
• Fish, lamb, pork, poultry, cauliflower, potatoes
Spice Blends
Quatre èpices
• French
• Pepper, allspice, ginger, cinnamon, cloves, nutmeg
• Stew, soup, vegetable
Storing Spice and Herbs
• Heat, light and air speed loss of flavor
• Tightly lidded glass jar.
• Avoid storing close to stoves, dishwashers, sinks, air-ducts,
direct sunlight
• Replace at least yearly, check expiration date.
Spice/Herb Notes
• 3 parts fresh = 1 part dried leaf = ½ part dried ground
• Amount/Rule of Thumb: 1% ground by weight or ¼ tsp.
per lb.
• Hot peppers: Consider using half the General Rule of
Thumb amount to start. When scaling up recipes,
consider increasing by 1.5 instead of 2.
• Add volatile spice/herb (vanilla, cilantro, cardamom) at
the end of cooking
• Garlic and onion are oil-soluble, add to the dish with oil
to distribute flavors
• [demo: egg separate/whip, bain-marie]